Broccoli & potato croquettes

Broccoli & potato croquettes

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(7 ratings)

Prep: 15 mins Cook: 30 mins plus freezing


makes 12

These crunchy croquettes are both a stealthy way to get more vegetables into your kids as well as a great vegetarian party nibble

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per croquette

  • kcal195
  • fat13g
  • saturates4g
  • carbs12g
  • sugars1g
  • fibre2g
  • protein6g
  • salt0.2g
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  • 400g floury potatoes, large ones cut in half



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 150g broccoli, broken into florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 1 medium egg yolk
  • 40g mature cheddar, grated
  • 60g fresh breadcrumbs

For the crust

  • 20g plain flour
  • 2 medium eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100g sesame seeds
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the dip

  • 100g cream cheese
  • 50g natural yogurt
  • 1 tbsp chives, snipped
  • 1-2 tbsp full-fat milk, if needed



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…


  1. Put the potatoes in a medium saucepan and just cover with cold water. Bring to the boil and simmer for 14-16 mins until completely cooked through. Drain and mash well, then put back in the saucepan over a low heat and cook for 1-2 mins, stirring constantly – this will remove excess moisture.

  2. Meanwhile, bring a small saucepan of water to the boil, add the broccoli and simmer for 6-7 mins until tender. Drain really well and pat dry with kitchen paper (it’s important to do this thoroughly as excess water will make the croquettes a little wet). Finely chop the broccoli, then add to the mashed potato with the egg yolk, cheese and breadcrumbs. Divide the mixture into 12 equal balls and roll each one into a short sausage shape. Chill for 10 mins in the freezer.

  3. Meanwhile, make the dip. Put the cream cheese, yogurt and chives in a bowl and stir to a soft consistency, adding the milk if needed.

  4. Put the flour, beaten eggs and sesame seeds in three separate bowls. Roll the croquettes in the flour, dip in the beaten egg, then roll in the sesame seeds.

  5. Heat the oil in a large, non-stick frying pan and fry the croquettes on a low-medium heat for 4-5 mins, turning frequently for an even, golden colour. Drain on kitchen paper and serve with the cream cheese dip.

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Comments, questions and tips

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7th Aug, 2018
I used one whole egg and didn't put the croquettes in the freezer before frying, it was still great.
9th Jun, 2016
Made these with the dip yesterday for dinner, and though they took a bit of time, they were really good. And even better cold for lunch today. The sesame seeds give a nice crunch, and tastes really well with the potatoes and broccoli. I didn't bother with the second cooking of the potatoes, just drained off the water when they were done and left the pot to stand without a lid to let the excess moisture steam off. Didn't bother with cooling the croquettes either in the freezer, and they were just fine to fry. I might try baking them next time, to cut back on the oil for frying.
Sandra Davenport's picture
Sandra Davenport
13th Oct, 2019
Can these be frozen
goodfoodteam's picture
15th Oct, 2019
Thanks for your question. Yes, you can freeze these before or after frying. If freezing before, freeze on a tray to prevent sticking and then transfer to a freezer bag. When defrosting, lay them out again and defrost fully before frying.
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